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Breads, Breakfasts

Raspberry Coconut Muffins

Raspberry Coconut Muffins
Lawrence K. Ho / Los Angeles Times

A homemade American-style continental breakfast beckons everyone to the kitchen and starts the day off on a cheery note. These easy muffins have flavorful batters and crunchy toppings. They can be frozen and reheated whenever you're ready to serve them ... Read more

Total time: 30 minutes plus 30 minutes standing | Makes 12 muffins
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Grated zest of 1 orange
  • 1/2 cup currants
  • 1 cup buttermilk
  • 1/2 cup oil
  • 1 egg
  • 1/3 cup raspberry preserves
  • 1 cup flaked sweetened coconut

Step 1Combine flour, sugar, baking soda, salt, zest and currants in bowl.

Step 2Whisk together buttermilk, oil and egg in small bowl. Add to dry ingredients. Stir just until combined. Let batter rest 15 minutes. Divide among 12 paper-lined muffin cups.

Step 3Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

Step 4Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes. Cool on rack 15 minutes before serving. (Can be made ahead and kept at room temperature two days or frozen up to one month in airtight plastic bag. Let come to room temperature before reheating. Reheat in 300-degree oven 10 to 12 minutes or in microwave until just warm.)


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